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Red Bean, Corn and Bell Pepper Salad image

This is Tex-Mex in all it's glory! This is great for picnics,great for pot lucks, brunches, just anything! Feel free to use any bean you like, white kidney or black-eye peas(New Year's Day). I hope you will enjoy this, as I do.If you are short on time, use canned beans, just rinse well; same as the corn,use frozen over canned. *Vinaigrette follows*. You may use your favorite nacho chips, rather than broiling the corn tortillas.Make a bouquet garni by putting 5-6 parsley stems, 2-3sprigs fresh thyme and 1 bay leaf together with a piece of kitchen string. For the best taste, chill at least 1 hour. Soaking time not included. Times are approx.

Provided by FLUFFSTER

Categories     Salad Dressings

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 17

2 cups dried red kidney beans
1 onion
2 whole cloves (optional)
1 bouquet garni
salt & pepper
4 ears fresh corn (or 2 cups defrosted corn kernels)
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 1/2 lbs tomatoes
6 corn tortillas
1/4 teaspoon cayenne pepper
1 bunch fresh cilantro
1/2 cup cider vinegar (the brown one)
1/2 teaspoon ground cumin
3 fresh green chili peppers
1/2 cup safflower oil (and a little for the tortillas)


  • Put the dried beans in a large bowl. Add water to cover generously and leave them to soak, at least 8 hours.*See note.
  • Drain the beans, rinse, then drain again.
  • Peel the onion and stud it with the cloves. Place the beans in a casserole. Add the bouquet garni, onion and chili peppers, if using. Cover generously with water, bring to boil and boil for 10 minutes,cover and simmer until the beans are done, about 1-1 1/2 hours.Add salt halfway through cooking.
  • Drain the beans, discarding the bouquet garni and the onion. Rinse the beans again under cold water, and drain again thoroughly.
  • For the chili pepper dressing:.
  • Strip the cilantro leaves from the stem.Chop the leaves finely. Whisk together the vinegar,cumin,salt and pepper.
  • Cut the peppers lengthwise, discarding the seeds and ribs. Cut into thin strips, then across into diced. Add the diced peppers to the whisked dressing ingredients. Gradually whisk in the safflower oil, so that the vinaigrette emulsifies, and thickens slightly. Stir in the cilantro, reserving a little for garnish. Taste for seasonings.
  • Prepare the vegetables and toss the salad:.
  • Remove the husks and silks from corn.** Bring a large saucepan of water to a boil. Add the corn and cook 5-7 minutes.** Drain the corn,and when cool enough, remove the kernals.
  • Core and seed the red, green and yellow peppers,making sure to remove the ribs inside. Then place the cut side up and dice. Core the tomatoes, core an "x" on the base of each. Immerse in boiling water until the skins start to split. Transfer to cold water. Peel and seed the tomatoes, then chop.
  • In a large bowl, combine the kidney beans,.
  • corn,tomatoes and peppers and peppers,corn kernels,tomatoes, bell peppers and chili-pepper.Gently toss the salad and taste for seasoning. Cover and chill in the refrigerator.
  • Note*: An alternative to soaking the beans, put them in a saucepan, cover with water, bring to a boil, and then simmer for 30 minutes. Drain them, rinse and drain again.
  • Note**If fresh corn is not available, substitute 2 cups of defrosted corn kernals. dd them to the salad without cooking. If using this method, skip to step 3.

Nutrition Facts : Calories 532.1, Fat 20.7, SaturatedFat 1.5, Sodium 40.2, Carbohydrate 72.7, Fiber 15.6, Sugar 9.9, Protein 19.6

Abu Rashid
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This salad is a great way to use up leftover grilled corn.

Keaton Shoemaker
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This salad is a great make-ahead dish for busy weeknights.

Kashi Mughal
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This salad is a great way to get your kids to eat their vegetables.

Aamir Ishaque
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I can't wait to make this salad again. It's so delicious and easy to make.

Chessmaan Makiwa
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This salad is so fresh and flavorful. It's the perfect summer dish.

Martin Pekara
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I've made this salad several times and it's always a hit.

NoCopyright Music
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This salad is a great way to use up summer produce.

Mmankaleme Lydia
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I added some avocado to this salad and it was amazing! The avocado added a creamy richness that really complemented the other flavors.

Ogechi Okechukwu
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This salad is really easy to make, and it's a great way to use up leftover beans and corn.

Nouman Ahmed
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I'm not a vegetarian, but I love this salad. It's so flavorful and satisfying, I don't even miss the meat.

Lilly-may Wigley
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This salad is a great way to get your daily dose of vegetables.

jafor ahmed (Khan)
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I'm always looking for new ways to use corn, and this salad is a great option. The corn adds a nice sweetness to the dish.

kin brezzy
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This is one of my favorite summer salads. It's light and refreshing, and it's perfect for a picnic.

Malik Amirkhan
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I've never been a big fan of red beans, but this salad changed my mind. The dressing is so flavorful that it really makes the beans shine.

Eric Ray
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This salad is a great make-ahead dish. I often make it the night before and let it chill in the fridge overnight.

Brian Sakari
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I love the pop of color that the red beans and bell peppers add to this salad.

Hama Hashm
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This salad is so versatile! I've made it with different beans, corn, and peppers, and it's always delicious.

Lark Clothing
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I added some cooked chicken to this salad and it was even better. It's a great way to use up leftover chicken.

Mahmoud Mohammed
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This salad was delicious! The combination of flavors and textures was perfect.